JP5672010B2 - 麺類の製造方法及び麺類改質用の酵素製剤 - Google Patents

麺類の製造方法及び麺類改質用の酵素製剤 Download PDF

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Publication number
JP5672010B2
JP5672010B2 JP2010549546A JP2010549546A JP5672010B2 JP 5672010 B2 JP5672010 B2 JP 5672010B2 JP 2010549546 A JP2010549546 A JP 2010549546A JP 2010549546 A JP2010549546 A JP 2010549546A JP 5672010 B2 JP5672010 B2 JP 5672010B2
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glucosidase
per
flour
amount
glucose oxidase
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JPWO2010090337A1 (ja
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律彰 山田
律彰 山田
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Ajinomoto Co Inc
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Ajinomoto Co Inc
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/0004—Oxidoreductases (1.)
    • C12N9/0006—Oxidoreductases (1.) acting on CH-OH groups as donors (1.1)

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Microbiology (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Cereal-Derived Products (AREA)
JP2010549546A 2009-02-04 2010-02-03 麺類の製造方法及び麺類改質用の酵素製剤 Active JP5672010B2 (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2010549546A JP5672010B2 (ja) 2009-02-04 2010-02-03 麺類の製造方法及び麺類改質用の酵素製剤

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP2009023298 2009-02-04
JP2009023298 2009-02-04
PCT/JP2010/051908 WO2010090337A1 (ja) 2009-02-04 2010-02-03 麺類の製造方法及び麺類改質用の酵素製剤
JP2010549546A JP5672010B2 (ja) 2009-02-04 2010-02-03 麺類の製造方法及び麺類改質用の酵素製剤

Publications (2)

Publication Number Publication Date
JPWO2010090337A1 JPWO2010090337A1 (ja) 2012-08-09
JP5672010B2 true JP5672010B2 (ja) 2015-02-18

Family

ID=42542220

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2010549546A Active JP5672010B2 (ja) 2009-02-04 2010-02-03 麺類の製造方法及び麺類改質用の酵素製剤

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Country Link
US (1) US20120009298A1 (pl)
EP (1) EP2394518B1 (pl)
JP (1) JP5672010B2 (pl)
KR (1) KR101696623B1 (pl)
CN (1) CN102307487B (pl)
BR (1) BRPI1007150B1 (pl)
ES (1) ES2625627T3 (pl)
MX (1) MX2011008196A (pl)
PL (1) PL2394518T3 (pl)
TW (1) TWI446875B (pl)
WO (1) WO2010090337A1 (pl)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6089779B2 (ja) * 2012-02-28 2017-03-08 味の素株式会社 電子レンジ加熱麺類の製造方法及び電子レンジ加熱麺類改質用酵素製剤
CN104936462A (zh) * 2013-01-24 2015-09-23 味之素株式会社 含淀粉食品的制造方法及含淀粉食品改质用的酶制剂
JP6179010B2 (ja) * 2013-07-04 2017-08-16 日本製粉株式会社 製麺方法
EP3092907A4 (en) * 2014-01-09 2017-10-25 Ajinomoto Co., Inc. Manufacturing method for improved protein-containing food and formulation for improving protein-containing food
JP7524765B2 (ja) * 2019-01-10 2024-07-30 味の素株式会社 デンプン含有食品の製造方法
JP7472528B2 (ja) * 2020-02-20 2024-04-23 味の素株式会社 ほぐれ性及び食感が改善された調理麺類の製造方法
EP3984368A1 (en) * 2020-10-13 2022-04-20 Mühlenchemie GmbH & Co. KG Enzymatically stabilized pasta structure and method of preparing the same
CN112493404A (zh) * 2020-10-19 2021-03-16 天津科技大学 一种全燕麦面条的制备方法
WO2026002386A1 (en) * 2024-06-27 2026-01-02 Mühlenchemie GmbH & Co. KG Method for preparing pasta under vacuum and with enzymes

Family Cites Families (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5886050A (ja) 1981-11-17 1983-05-23 Otsuka Yakuhin Kogyo Kk 米飯の改良方法
JPS592664A (ja) 1982-06-25 1984-01-09 Takeda Chem Ind Ltd 米飯品質改良用組成物および米飯の品質改良法
JPS60114760A (ja) * 1983-11-28 1985-06-21 Hitachi Ltd マルト−スセンサ
JPS60199355A (ja) 1984-03-22 1985-10-08 Amano Pharmaceut Co Ltd 米飯の老化防止方法
JPS6131954A (ja) * 1984-07-25 1986-02-14 Hitachi Ltd マルト−スセンサ
JPH02117353A (ja) 1988-10-26 1990-05-01 Japan Organo Co Ltd 冷凍茹で麺類の製造方法
JP2584666B2 (ja) 1989-01-13 1997-02-26 ハウス食品株式会社 レトルト麺の製造法
JP2749363B2 (ja) * 1989-04-28 1998-05-13 昭和産業株式会社 麺類の製造方法
JPH0614733A (ja) 1991-02-25 1994-01-25 Ajinomoto Co Inc 麺 類
JP2980507B2 (ja) * 1993-02-17 1999-11-22 オルガノ株式会社 テクスチャーの改良された小麦粉製品およびその製造方法
JP3805088B2 (ja) * 1997-11-06 2006-08-02 日清製粉株式会社 麺類およびその製造方法
JP3708695B2 (ja) * 1997-11-06 2005-10-19 日清製粉株式会社 麺類および麺類用穀粉組成物
AU761467B2 (en) * 1998-06-09 2003-06-05 Ajinomoto Co., Inc. Novel enzyme-treated protein-containing food, and methods for producing the same
CN1676003A (zh) * 2004-04-01 2005-10-05 诺和酶股份有限公司 加入酶制备面团或面团做的蒸制食品的方法
WO2005096839A1 (ja) 2004-04-05 2005-10-20 Ajinomoto Co., Inc. 澱粉含有食品の物性改良方法及び物性改良剤
JP4862759B2 (ja) * 2006-06-30 2012-01-25 味の素株式会社 澱粉含有食品の製造方法及び澱粉含有食品改質用の酵素製剤
JP2006345870A (ja) * 2006-08-11 2006-12-28 Toyama Univ ストレスの判定方法
CN102164506B (zh) * 2008-09-25 2013-10-30 味之素株式会社 米饭食品的制造方法和米饭食品改性用酶制剂

Also Published As

Publication number Publication date
WO2010090337A1 (ja) 2010-08-12
EP2394518A1 (en) 2011-12-14
EP2394518B1 (en) 2017-03-22
BRPI1007150B1 (pt) 2021-10-13
BRPI1007150A2 (pt) 2020-08-18
MX2011008196A (es) 2011-09-06
US20120009298A1 (en) 2012-01-12
TWI446875B (zh) 2014-08-01
JPWO2010090337A1 (ja) 2012-08-09
TW201036549A (en) 2010-10-16
ES2625627T3 (es) 2017-07-20
PL2394518T3 (pl) 2017-09-29
CN102307487B (zh) 2013-04-24
KR101696623B1 (ko) 2017-01-16
CN102307487A (zh) 2012-01-04
KR20110116128A (ko) 2011-10-25
EP2394518A4 (en) 2012-08-01

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